Canned Pineapple Fried Rice
A sweet and savory fried rice.
Contains common allergens
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Instructions
- 1
Lightly beat the eggs in a small bowl. Heat half of the cooking oil in a large skillet or wok over medium-high heat.
- 2
Pour in the eggs and quickly scramble them until just set (about 1 minute). Remove the eggs to a plate and set aside.
- 3
Wipe the skillet clean if needed, add the remaining oil, and return to medium-high heat until shimmering.
- 4
Add the chilled leftover rice, breaking it apart with a spatula. Pour the soy sauce evenly over the rice.
- 5
Stir-fry vigorously for 3-4 minutes until the rice is heated through and slightly toasted.
- 6
Fold in the drained pineapple chunks and the scrambled eggs, tossing for 1-2 more minutes until everything is hot and well combined. Serve immediately.
Plan it in Listahan
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